Mediterranean Chick Peas Salad

• 2 (15-ounce) cans chick peas, drained and rinsed
• 1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
• 1 small red bell pepper, chopped
• 2 medium tomatoes, diced
• 4 scallions, white and light green parts only, sliced (optional)
• 6 kalamata olives, pitted and quartered lengthwise
• 1 ounce feta cheese, crumbled
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
• 1 small garlic clove, minced or put through a press
• 1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
• Salt and freshly ground pepper
• 4 tablespoons extra virgin olive oil
• 2 tablespoons plain low-fat or nonfat yogurt

1. Toss together the salad ingredients.
2. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil, and garlic, and toss with the chick peas.

chick peas, flatleaf parsley, red bell pepper, tomatoes, scallions, olives, feta cheese, lemon juice, red wine vinegar, garlic, cumin seeds, salt, extra virgin olive oil, nonfat yogurt

Taken from cooking.nytimes.com/recipes/1016430 (may not work)